4. Add in the water and olive oil, mix thoroughly until the dough comes together into a ball. (Note that the dough may be sticky, but should come together after you knead it with tapioca floured fingers)

5. Divide the dough evenly into 18 portions, and using olive oil-greased hands, roll each portion of dough on a piece of Silpat of a greased counter to make 12-inch long breadsticks

6. Place the breadsticks on the Silpat-lined baking tray (leaving ½ inch apart between each)